Tipsy Laird

This is a good desert to serve on Robbie Burns night, or any time for that matter! Found on the web and originally sourced to A Feast of Scotland by Janet Warren.

• Ready In: 8 hrs 30 mins
• Serves: 4

Ingredients

• 6  individual  sponge cakes
• 3⁄4 cup  raspberry jam
• 1  lemon, finely zested
• 2  ounces  ratafia  biscuits (store-bought or home-made)
• 2⁄3 cup sweet sherry
• 2  tablespoons  drambuie
• 4  egg yolks
• 2  tablespoons sugar
• 2 1⁄2 cups milk
• 1  teaspoon vanilla extract
• 2⁄3 cup  whipping cream
• 2  teaspoons  drambuie
•  toasted sliced almonds
•  glace cherries

Directions

1. Split the sponges in half, spread them with jam and place them in a glass dish.
2. Roughly crush the biscuits and scatter them on top with the lemon zest.
3. Mix together the sherry and the 2 tablespoons Drambuie, pour it over the sponges and leave to soak.
4. Beat egg yolks and sugar together.
5. Heat the milk to body temperature and stir in egg yolks and vanilla extract.
6. When well blended, cook over low heat until thickened, stirring constantly.
7. Pour it into the dish and leave it to cool and set.
8. Next day, beat the cream to soft peaks and whisk in remaining Drambuie.
9. Turn the cream onto the layered pudding ingredients.
10. Decorate with nuts and cherries.